Beef Tenderloin Steaks with Fontina Fonduta Recipe

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4 votes | 10449 views

In Le Marche, this dish is made with a strong-flavored cheese called Ambra di Talamello, which is made in the summer and cave-aged in hay and clay until November. Imported Fontina cheese makes a fine substitute.

Prep time:
Cook time:
Servings: 6


Cost per serving $7.86 view details
  • Six 7-ounce beef tenderloin steaks
  • Extra-virgin olive oil
  • Salt and freshly ground pepper
  • 3 tablespoons unsalted butter
  • 1/4 cup plus 2 tablespoons dry white wine
  • 7 ounces imported Fontina cheese, cut into 1/4-inch pieces (1 1/2 cups)


  1. 1. Light a grill. Brush the steaks with olive oil and season with salt and pepper. Grill over moderately high heat, turning occasionally, about 15 minutes for medium-rare. Transfer the steaks to a platter and let stand for 5 minutes.
  2. 2. Meanwhile, in a small saucepan, melt the butter in the wine. Add the Fontina and cook over low heat, stirring, until the sauce is piping hot. Transfer the steaks to warmed plates, top with the Fontina sauce and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 262g
Recipe makes 6 servings
Calories 624  
Calories from Fat 334 54%
Total Fat 37.46g 47%
Saturated Fat 18.31g 73%
Trans Fat 0.0g  
Cholesterol 215mg 72%
Sodium 375mg 16%
Potassium 708mg 20%
Total Carbs 1.32g 0%
Dietary Fiber 0.0g 0%
Sugars 0.75g 1%
Protein 61.64g 99%
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  • Mihir Shah
    I used thin cuts of steak - similar to carne asada. Also used Domenico Merlot (2005) instead of white wine. FANTASTIC. My friend told me this was the best dish I ever cooked for her! The fontina cheese with the steak is really outstanding. Thanks!
    I've cooked/tasted this recipe!
    This is a variation


    • Patricia Turo
      April 29, 2010
      This sounds like a nice easy dish to make especially since Fontina is available in most markets.
      • Ileen Raman
        July 17, 2009

        Many thanks for all the amazing recipes. I am feeling so good to have got this site and my
        family surely will relish all I'm going to prepare. Tks and God bless.

        Ileen Raman
        Gurgaon (Haryana) India

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